Heavenly Chocolate Butter Tarts

If you love rich, gooey desserts with a hint of chocolate, this recipe is sure to satisfy your sweet tooth. These buttery tarts are easy to make and perfect for sharing with family and friends.

Better Cooking Tips

Use cold butter when making the crust to ensure it stays flaky.
Chill the dough before rolling it out to prevent shrinking during baking.
Avoid overfilling the tart shells to prevent the filling from spilling over.

Ingredients 0/9

12 (3 inch) unbaked tart shells 4 (1 ounce) squares unsweetened baking chocolate (such as Baker's®), divided ¾ cup lightly packed brown sugar ¼ cup corn syrup 1 egg 2 tablespoons butter, softened 1 teaspoon white vinegar 1 teaspoon vanilla extract 1 pinch salt

Why This Dish Is A Crowd Favorite

These tarts combine a rich, buttery crust with a gooey, chocolate-filled center that melts in your mouth. The balance of sweet and slightly salty flavors makes each bite irresistible. They are perfect for both special occasions and everyday treats.

Directions

Gently heat your oven to 450°F (230°C) and line a baking sheet with your tart shells. Chop up 3 ounces of chocolate into small pieces and sprinkle them evenly at the bottom of each shell. In a bowl, whisk together the brown sugar, corn syrup, egg, melted butter, vinegar, vanilla, and a pinch of salt until everything is well combined. Spoon this mixture into the tart shells, filling them about three-quarters full. Pop the tarts into the oven and bake for around 12 minutes, or until the filling puffs up, bubbles, and the pastry turns a nice light golden color. Once they're out of the oven, let them cool completely. While the tarts cool, melt the remaining chocolate in short bursts in the microwave—about 30 seconds at a time—stirring in between, until smooth. Finally, drizzle the melted chocolate over the cooled tarts for a delicious finishing touch.

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people cooked this recipe

By Daniel Wilson

Daniel focuses on practical recipes with clear steps and familiar ingredients.

Serving Options To Try

Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream. They also pair nicely with a hot cup of coffee or tea. For a festive touch, sprinkle a little sea salt or crushed nuts on top before serving.

Keeping It Fresh

Store the tarts in an airtight container at room temperature for up to two days. For longer storage, keep them in the refrigerator for up to a week. Reheat gently in the oven before serving to restore their gooey texture.

Frequently Asked Questions

Can I use sweetened chocolate instead of unsweetened baking chocolate?

It's best to use unsweetened chocolate to control the sweetness, but you can substitute semi-sweet chocolate if you reduce the sugar slightly.

How do I prevent the tart shells from getting soggy?

Sprinkling chopped chocolate at the bottom helps create a barrier and keeps the shells crisp.

Can I prepare these tarts ahead of time?

Yes, you can bake them in advance and store them in an airtight container; add the chocolate drizzle just before serving.

What can I use instead of corn syrup?

Light honey or golden syrup can be used as a substitute, but it may slightly alter the texture and sweetness.

Why does the filling puff up during baking?

The puffing is caused by the egg and syrup mixture heating, creating bubbles that give a light texture.

How do I melt the chocolate without burning it?

Melt the chocolate in 30-second intervals in the microwave, stirring between each, to avoid overheating.

Can I make mini or larger tarts with this recipe?

Yes, just adjust the baking time accordingly—smaller tarts bake faster, larger ones take longer.

What should I do if my filling doesn't set properly?

Make sure your oven temperature is accurate and bake until the filling is puffed and lightly golden; underbaking can cause runny filling.